PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH and COFFEE CHILE RUBBED PORK TENDERLOIN and PORK POSOLE

Pork is a dish I know my whole family will enjoy, and I enjoy cooking it because of the limited amount of complaints that will come my way.

PAN SEARED PORK WITH MAPLE GRAVY AND APPLE BACON HASH

APPLE BACON HASH
4 slices bacon
3 tablespoons unsalted butter
2 potatoes, peeled, diced and boiled until cooked through
1 onion, chopped
2 cloves garlic, minced
1 apple, peeled, cored and diced
3/4 teaspoon maple seasoning
1/4 teaspoon ground cinnamon
salt and freshly ground black pepper
PORK AND MAPLE GRAVY
1 pork tenderloin, cut into 1 inch thick pieces
salt and freshly ground black pepper
2 teaspoons flour
3/4 cup chicken stock
3 tablespoons cream
3 tablespoons maple syrup

APPLE BACON HASH
Cook bacon in a large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Heat butter and 2 tablespoons of bacon fat in a medium nonstick skillet over medium heat. Add potato, garlic and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon. Season to taste with salt and pepper.
PORK
Heat a large skillet over medium heat. Season pork with salt and pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and and cooked through, about 15 minutes. Transfer the pork to a plate and cover to keep warm.
MAPLE GRAVY
Pour off all but 1 tablespoon of the pan drippings from the skillet. Whisk flour into pan drippings and let butte over medium heat for 1 minute. Whisk in chicken stock, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
SERVE
Chop bacon and mix into hash. Serve pork hot with the hash and gravy.
Enjoy!

Recipe adapted from Easy Entertaining with Pork
www.porkbeinspired.com/‎

COFFEE CHILE RUBBED PORK TENDERLOIN

2 teaspoons freshly ground coffee
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon ground chile pepper
1/2 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins

Heat oven to 400F.
Line a baking sheet with foil.
In a small bowl, combine coffee, garlic powder, paprika, chile pepper, cumin, salt and pepper. Place pork on the baking sheet and sprinkle spice mixture evenly over both tenderloins.
Place baking sheet in the oven and roast until pork reaches an internal temperature of 150F about 45 minutes. Let pork stand 5 minutes before slicing.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2013
www.arkansasonline.com/news/features/food/‎

PORK POSOLE

3 tablespoons olive oil
2 onions, chopped
3 pound pork loin, cut into 1/2 inch cubes
1 tablespoon ancho chile powder
1 tablespoon Mexican oregano
16 ounces of diced green chiles
5 garlic cloves, minced
2 teaspoons ground cumin
2 to 3 cups of chicken broth
1 (15 ounce) can of hominy, drained

Heat oil in a large pot over medium-high heat Add onions, and pork, sauté until onions are soft and pork is browned, stirring often, about 7 minutes. Add ancho chile powder, oregano, diced chiles, garlic and cumin, stir 30 seconds. Add chicken broth and hominy, bring to a boil, then reduce heat to low. Cover with lid and simmer for 30 minutes, adding more broth to thin, if desired.
Enjoy!

BACON WRAPPED BOURBON FIGS and BACON BOURBON APPLE PIE

Bacon and Bourbon is always a winning combination, sweet or savory!

BACON WRAPPED BOURBON FIGS

16 fresh figs
1/4 cup bourbon
1/2 cup water
1 wedge of Gorgonzola cheese, cut into pieces
24 pecan halves, toasted
8 bacon slices, cooked and cut in half

Combine figs, bourbon and water in a medium saucepan. Cook, covered, over low heat about 8 minutes, or until figs are softened. Remove from heat, cool slightly. Drain figs, gently pat dry with paper towels.
Heat oven to 350F.
Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap one bacon piece around each fig and secure with a wooden pick. Place on a cookie sheet and bake for 6 to 8 minutes or until bacon is crisp and browned.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

BACON BOURBON APPLE PIE

1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
6 tablespoons butter, divided
5 slices cooked bacon, chopped
1 pie crust
6 cups sliced, peeled apples
3/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla

Heat oven to 400F.
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 tablespoons of butter until mixture resembles coarse crumbs. Stir in bacon.
Place crust in a 9-inch pie plate. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into crust. Cut remaining butter into small pieces, place evenly over apples. Cover with crumb topping. Place on a baking sheet.
Bake for 30 minutes or until apples are tender.
Enjoy!

Recipe adapted from Food and Family, Fall 2013
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

APPLE CHARLOTTE

Tonight I finally had the chance to sit and watch the Sochi Olympics. We ate dinner in front of the TV, and our whole family was entranced.
I love a theme, so I made this Russian themed dessert from a Cookbook I had picked up from the library.

APPLE CHARLOTTE
SHARLOTKA "GOST' na POROGE"

butter, for greasing the pan
6 apples, cored, peeled, quartered and sliced crosswise
1 teaspoon ground cinnamon
3 eggs
1 cup less 1 tablespoon sugar
1 teaspoon vanilla extract
1 1/2 cups flour

Butter a 9 inch springform pan. Add the apples, they should fill the pan completely. Toss with cinnamon.
Heat oven to 350F.
In a large bowl, using an electric mixer, beat the eggs with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Beat in the vanilla extract.
Gradually beat in flour. You will have a rather thick batter. Pour the batter evenly into the pan over the apples.
Bake until the top of the charlotte is puffy and golden, 50 to 55 minutes.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

TRAVEL TUESDAY - HOT SPRINGS, ARKANSAS - APPLE TOFFEE HAND PIES

The first time I ever went to Hot Springs was around 1998 - little did I know I would be back to Spa City too many times to count.
My friend, and I, also from New Zealand, made the drive from Lake Charles, Louisiana in our little dark green car, called "Thibodaux". We indulged in a spa, walked along Bathhouse Row, and proudly posed by the large, wooden "Childhood Home of Bill Clinton" sign.
In more recent times, I have explored the flea markets and racing track and relaxed in the Condo, a legacy from my husbands parents.
Our extended family has spent many Thanksgiving weeks in Hot Springs, and our family still returns once a year, for a weekend, to visit family friends and attend the horse races.
This year, our friends invited us down for a long weekend, but unfortunately, as the kids are having to make-up snow days, they were expected in school on Monday. So it ended up being a very quick, but, as always, a fun and fabulous trip for us.
On our arrival into Hot Springs, we had a delicious lunch at "La Huazteca", so authentic the menu was entirely in Spanish,  and our waitress required an interpreter.

La Huazteca, our lunch spot

My delicious Ceviche Tostada

After enjoying our delicious food, and shopping a little in the market attached to the restaurant, my husband met our friends at the Track, and the kids and I visited a flea market, before we all reconvened at the Condo for dinner. Short ribs had been left to simmer all afternoon, and I baked these Apple Toffee Hand Pies for dessert.

APPLE TOFFEE HAND PIES

2 cups peeled, finely chopped apples
2 tablespoons toffee chips
1 tablespoon sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1 package refrigerated pie crusts
1 egg, beaten
1 tablespoon butter, cut into pieces

Heat oven to 375F.
Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a medium bowl.
Unroll the pie crusts on a lightly floured surface, using a 3 inch round cookie cutter, cut out as many circles as possible, re-rolling dough and cutting as needed.
Place half of the dough rounds onto a baking sheet coated with cooking spray. Brush half of the beaten egg over dough rounds.
Spoon about 1 tablespoon of apple-toffee mixture onto each round, leaving a 1/2 inch border around the edges of the dough. Top each round with 1 piece of butter. Top pies with remaining dough rounds, press edges together to seal.
Brush remaining egg over each pie. Bake for 20 to 25 minutes, or until golden brown.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

The next day, after the kids had exhausted the play ground at the Condo complex, we drove out to Andrew Hulsey State Fish Hatchery, and walked the track around the ponds, taking note of the abundance of several species of birds, and the large wooden boxes containing different types of pond weed.

Boxes of different types of pond weed at the fish hatchery

We also briefly visited Lake Catherine State Park, where you can rent a cabin, yurt, or a tent site, however, we took advantage of the lovely trails, and the store stocked with snacks.
Unfortunately that was all we had time for during this brief stay in Hot Springs, but I know we will be back again soon.

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don't let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

HIGH FIDELITY and APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

A party was planned in our yoga class, as an early Christmas gift to ourselves. We started with Mimosas, moved through our class, then gathered for cocktails and lunch -  salad and a fabulous egg dish our instructor had made.

HIGH FIDELITY

1 ounce grapefruit juice
1 ounce tequila
1 ounce Aperol
Champagne to top

Shake the grapefruit juice, tequila and Aperol over ice. Strain into a flute and top with Champagne.
Enjoy!

Recipe adapted from The Wall Street Journal, December 2012
topics.wsj.com/subject/R/recipes/3697‎

APPLE AND WATERCRESS SALAD WITH WALNUT VINAIGRETTE

2 1/2 tablespoons white wine vinegar
1 shallot, finely chopped
2 teaspoons Dijon mustard
2 tablespoons walnut oil
2 tablespoons olive oil
salt and freshly ground black pepper
1 bunch of watercress, stems discarded
1 bunch  arugula, stems discarded
2 celery ribs, thinly sliced
1 apple, diced
1/3 cup walnuts, coarsely chopped

In a bowl, whisk the vinegar with the shallot and mustard. Whisk in the walnut and olive oils and season with salt and pepper.
In a medium bowl, toss the watercress and arugula with the dressing, celery, apple and walnuts. Season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

TEA COOKIES and FROSTED MAPLE APPLE PIE DESSERT

A friend graciously let me borrow her set of leaf cookie cutters, which I needed for baking, then she thoughtfully and generously ordered me my own set and had them delivered to my home. It was such a wonderful surprise to receive an unexpected and fun package in the mail.

It is the perfect time of year to be baking leaf shaped delights -and  my family have been taking great pleasure in my cooking experiments with the cookie cutters.

My friends fabulous cookie cutters

My marvellously fun leaf cookie cutters

TEA COOKIES

1 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 cups confectioners sugar
2 teaspoons meringue powder
5 teaspoons water
food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt, gradually add to the creamed mixture.
Cover and refrigerate for 1 to 2 hours until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters into shape of your choice. Place 1 inch apart on ungreased baking sheets.
Bake at 350F for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners' sugar and meringue powder, stir in water until smooth. Tint with food coloring of your choice. Spread over cookies, let stand until set.
Enjoy!

Recipe adapted from Taste of Home, April 2012
www.tasteofhome.com/‎

FROSTED MAPLE APPLE PIE DESSERT

PASTRY

1 1/3 cups flour

1/2 teaspoon salt

1/2 cup shortening

3 to 4 tablespoons cold water

FILLING

6 cups peeled, thinly sliced apples

1/4 cup sugar

1/4 cup brown sugar

1 tablespoon flour

1/2 teaspoon ground cinnamon

1/2 teaspoon maple flavor

MAPLE FROSTING

1 cup powdered sugar

1/4 teaspoon maple flavor

1 1/2 to 2 tablespoons milk or cream

Heat oven to 450F.

In a large bowl mix the flour and salt for the pastry. Cut in shortening until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost leaves side of bowl.

Divide pastry in half. On a lightly floured surface, roll 1 part to fit a 9 by 9 inch baking dish, on the bottom and up the sides.

In a large bowl, stir filling ingredients until mixed. Spoon evenly into pastry lined dish.

Roll remaining pastry out to about a 7 by 5 inch rectangle. Cut into leaf shapes and place over apples.

Bake for 15 minutes. Reduce oven temperature to 400F, bake for 20 to 30 minutes longer or until juices are bubbly and clear in the center, apples are tender and the crust is a golden brown.

In a small bowl, stir frosting ingredients until thin enough to drizzle. Drizzle over top crust.

Enjoy!

Recipe adapted from Betty Crocker, Cakes Pies and Tarts

www.bettycrocker.com/recipes‎

TRAVEL TUESDAY - GOLDEN APPLE BARS - RED STAR, ARKANSAS

It was with great anticipation I set off with my family on a recent Sunday. My husband wanted to look at a piece of property for sale, and I envisioned the perfect opportunity to visit somewhere new.
We began the drive toward Madison County right after church, which is usually the time we journey no further than a nearby restaurant. However, I was hopeful there would be a fabulous little country eatery somewhere in the vicinity of where we were going. There wasn't. Three grumpy children and a hungry husband does not make for pleasant conversation and a convivial time.
Still, I enjoyed the beautiful drive along the gently winding roads, with the Fall colors just beginning to show, and the audio book playing softly in the background.
The directions seemed to be quite clear, but as the gravel road became more overgrown, muddy and narrow, and as we passed an increasing amount of men in camouflage, riding in pick up trucks and on four wheelers and carrying what I assumed were loaded guns, I became progressively uneasy. The deer strung up at the side of the road did nothing to alleviate my fear.
Just as we began to think we would never find it, the green gate we had been looking for, came into view, and it was with great relief and excitement that I exchanged my heels for "hiking shoes", and we climbed out of the car to take a look around.

Mushroom on a log, Red Star, Arkansas

Trees on the property we were looking at

We came across a crumbling foundation, and hornets, that, disturbed at being disturbed, attacked our family nature lover. Disenchanted, we made our way back to the safety of the car, accompanied by the symphony of my daughters sobs, and began the hour and a half drive home. Back past the Head Water School, the boarded up restaurants still displaying faded signs, and the extremely large rattle snake sprawled lazily across the road.

Thirsty, hungry and disheartened, we stopped at the only viable place for food for miles around, a dilapidated, dusty, grocery store. As my family, instantly refreshed, stockpiled beef jerky, apples, ham, cheese, chips and cold drinks, I was horrified with the knowledge this was the finest the area had to offer. After backtracking down the somewhat less beautiful-looking roads, I was thrilled to provide my family with some good home cooking. Needless to say, we will not be investing in land in Red Star, Ar!

GOLDEN APPLE BARS

1/2 cup butter
2 cups brown sugar
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 cup peeled, cored, chopped raw apples
powdered sugar

Heat oven to 350F.
Mix ingredients in order as listed, excluding powdered sugar.
Spread in a greased 7 by 11 pan.
Bake for 35 to 40 minutes. Cool. Cut into bars and dust with powdered sugar.
Enjoy!

Recipe adapted from Recipes From the Kitchen of Family and Friends, 2005

APPLE OAT MUFFINS WITH BROWN SUGAR CINNAMON SWIRL

Following the success of the Mexican Luau/Hawaiian Fiesta, we picked up the decorations from the back yard, cleaned up the kitchen, and sent the kids on their way with a fun party favor.
Several weeks later, I was happily pottering or frantically cooking in my kitchen, I forget which exactly, so great was the surprise when I opened the door to my bottom oven, to find cupcakes from the pool party serenely sitting in the rapidly heating insides.
When returning my friends dish, I included these Apple Oat Muffins with Brown Sugar Cinnamon Swirl, oh, and if you happen to be missing anything, feel free to come check out my bottom oven, I'm not sure what you will find in there.

The inside of my oven with the old cupcakes

APPLE OAT MUFFINS WITH BROWN SUGAR CINNAMON SWIRL

1 cup flour
1/2 cup whole wheat flour
1/2 cup quick cooking oats
1/2 cup sugar
3 teaspoons baking powder
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon brown sugar
1 tablespoon warm water
1 cup milk
1/2 cup applesauce
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 apple, peeled, cored and diced

Heat oven to 400F.
Fill a 12 cup muffin pan with paper liners.
In a large bowl, combine both flours, oats, granulated sugar, baking powder, 1/2 teaspoon cinnamon, baking soda, salt and cloves. Mix thoroughly with a fork, make a well in the center and set aside. In a small bowl, combine remaining teaspoon of cinnamon, along with brown sugar and water. Whisk until brown sugar is dissolved. Set aside.
In a medium bowl, whisk together milk, applesauce, egg, oil and vanilla. Pour liquid mixture into center of dry ingredients and stir until just blended. Fold in diced apple.
Spoon batter into prepared muffin tin, then top each muffin with 1/2 teaspoon of the brown sugar-cinnamon mixture. Bake for 12 to 15 minutes, until a toothpick inserted in the center of one muffin comes out almost clean. Cool in pan, on a wire rack for 5 minutes, before removing muffins from pan.
Enjoy!

Recipe adapted from Shape Magazine, October 2004
www.shape.com/healthy-eating/healthy-recipes‎

APPLE BUTTERSCOTCH OAT BARS

We were invited to a friends house for dinner, where the kids had so much fun playing outside, they had to remove their mud encrusted garments, and attire themselves in borrowed clothes, so they could venture inside to eat.
When I returned the freshly laundered clothes, I included these Apple Butterscotch Oat Bars, in the hopes we would be welcome back - perhaps on a day when there weren't so many puddles in the yard.

APPLE BUTTERSCOTCH OAT BARS

1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking oats
1 apple, cored, peeled and finely chopped
1 3/4 cups butterscotch baking chips

Heat oven to 350F.
Grease a 13 by 9 inch baking pan.
In a large bowl, beat butter and sugars together until creamy. Add eggs and vanilla, beat well.
In a medium bowl, stir together flour, baking powder and salt. Add flour mixture to butter mixture, beating on low until just combined. Stir in oats, apple and butterscotch chips. Spread mixture evenly in prepared pan. Bake for 35 minutes, until light golden brown. Cool completely in a pan on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2005
www.arkansasonline.com/news/features/food/‎

ROASTED CHICKEN WITH WARM BREAD SALAD

I was shocked when I realized we had a week where our family wouldn't sit down for dinner at home together one time.
Evenings were busy with gatherings, fundraisers, and dinners - either I had plans, my husband and I were going out, or we grazed at home but at different times, sitting around the kitchen island or standing.
I was able to cook dinner on one occasion, but I left my husband and children enjoying the Roasted Chicken with Warm Bread Salad, while I met friends out.

ROASTED CHICKEN WITH WARM BREAD SALAD

1 4 to 5 pound chicken
salt and freshly ground black pepper to taste
6 fresh thyme sprigs
4 bay leaves
1 apple, coarsely chopped
5 tablespoons olive oil, divided
2 cups bread cubes (from country style loaf)
1 onion, diced
2 tablespoons currants
4 tablespoons red wine vinegar
1/2 teaspoon sugar
2 green onions, finely chopped
1/2 cup fresh parsley, chopped
zest of 2 lemons
arugula

Heat oven to 375F.
Generously season chicken cavity and skin with salt and pepper. Loosen skin on breast, slide thyme and bay leaves under skin. Put a sprig of thyme and the chopped apple into the chicken cavity.
Place chicken in roasting dish, drizzle with 2 tablespoons of olive oil.
Transfer baking dish to the oven, bake until thermometer inserted into chicken reads 170F, about 1 hour  and 45 minutes. Transfer chicken to a carving board, cover loosely with foil.
While the chicken is resting, toss bread cubes and onion with 2 tablespoons of olive oil, place on a foil lined cookie sheet and bake for 10 to 12 minutes.
Meanwhile, combine currants, vinegar, 1 tablespoon of olive oil and sugar, let stand 15 minutes.
Add bread and onion, along with green onions, parsley and lemon zest. Toss until the bread has absorbed most of the liquid. Season with salt and pepper.
Arrange a bed of arugula on plate, top with bread salad and chicken pieces.
Enjoy!

Recipe adpated from Williams Sonoma
www.williams-sonoma.com/recipe/‎

APPLE BUTTERNUT SQUASH SOUP and LARD BISCUITS

Duck fat and pork fat - I was definitely interested. I wouldn't ordinarily, in fact have never, cooked with either. But, I discovered a package of duck fat at the store, and was intrigued. After conducting a quick search on my phone in the middle of the dairy isle, where the duck fat happened to be located, I deduced there were recipes I would be able to make, so I purchased the container. Then, my husband was shocked, when on another recent outing to the store, I tossed lard into the cart. I explained to him a friend had told me the very best biscuits included a little pork fat, and as he knows I am willing to go to great lengths for good food and new tastes, he indulged me. The duck fat had a distinctive flavor - my daughter and I both noticed a lovely hint of fowl in the velvety, delicious Apple Butternut Squash Soup. However, I will have to ask my friend for her biscuit recipe, as these Lard Biscuits were a little dry and tough.

APPLE BUTTERNUT SQUASH SOUP

2 teaspoons duck fat
1 onion
2 teaspoons freshly grated ginger
1 butternut squash (roasted whole at 400F for 40 to 45 minutes)
1/2 cup applesauce
1 1/2 cups water
1 ounce duck fat
1/8 teaspoon ground white pepper
salt and freshly ground black pepper
snipped fresh chives

Heat the 2 teaspoons of duck fat in a large saucepan over medium-high heat. Add the onion and ginger and saute until they turn golden. Add the butternut squash, applesauce, water, the 1 ounce of duck fat, and the peppers and salt. Bring to a boil, then simmer for 8 to 10 minutes.
Cool then blend with an immersion blender.
Add extra water to desired thickness. Heat until warmed through, ladle into bowls, garnish with chives and serve.
Enjoy!

Recipe adapted from More Than Gourmet
www.morethangourmet.com › ... › Easy Gluten Free Recipes‎

LARD BISCUITS



2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lard
3/4 cup milk

Heat oven to 450F. Grease a baking sheet.
In a medium bowl, mix flour, baking powder, and salt. Cut in lard with a fork until mixture is crumbly. Add milk all at once and mix until flour is completely wet. Knead dough in bowl with one hand for 15 seconds. Turn dough out onto lightly floured and roll to 1/2 inch thick. Cut biscuits with 2 inch biscuit or cookie cutter. Place biscuits on greased baking sheet.
Bake for 12 minutes or until done.
Enjoy!

Recipe adapted from Bread Baking
http://breadbaking.about.com/od/rollsbiscuitsandscones/r/lardbisk.htm

CARAMEL APPLE CRISP and GOOEY APPLE CAKE and APPLE PEAR PIE

The First Day of Fall was yesterday, with the season officially changing from Summer at 4:44pm.
With the slight drop in temperature, different produce available at the markets and clear, bright blue skies, this time of year is inspiring and exciting.
I commence drawing my curtains early against the night, as opposed to leaving them open as I do in the summer months, enclosing my family in a safe, cozy space. I change the covers on our bed, and cook heartier, warmer, richer foods.

CARAMEL APPLE CRISP

1/2 cup caramel topping
1/2 teaspoon ground cinnamon
4 to 6 baking apples, peeled, cored and diced
2/3 cup flour
1/2 cup brown sugar
1/2 cup cold butter, cut into small pieces
2/3 cup quick cooking oats

Heat oven to 375F.
In a large bowl, stir together caramel topping and the cinnamon until blended. Add apples, toss until evenly coated. Spread in 8-inch baking dish.
Bake 45 to 50 minutes, or until apples are tender and topping is golden brown. If desired serve with whipped cream and extra caramel topping.
Enjoy!

Recipe adapted from Betty Crocker, Crisps and Cobblers

GOOEY APPLE CAKE

8 tablespoons butter, divided
1 1/2 cups sugar, divided
1 egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large apples, cored and chopped
1 cup coarsely chopped walnuts
2 teaspoons cornstarch
1/4 cup evaporated milk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Heat oven to 350F.
Grease a 9 inch pan.
Cream butter and one cup of sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into pan, bake for 35 minutes.
Combine 3 tablespoons of butter, 1/2 cup sugar, cornstarch and milk in a saucepan. Bring to a boil and cook for 2 minutes, stirring constantly.
Remove from heat, stir in lemon juice and vanilla.
Pour over hot cake. Serve warm.
Enjoy!

APPLE PEAR PIE

1 1/2 pounds of apples, peeled, cored and sliced
3/4 pound pears, peeled, cored and sliced
1 lemon, zested, then juiced
1/4 cup rum
2 tablespoons finely chopped crystallized ginger
2 teaspoons vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon flour
2 frozen pie crusts, thawed slightly

Heat oven to 350F.
Toss apples, pears, zest, juice, rum, ginger, vanilla, sugar, cinnamon and salt in a bowl. Sprinkle with flour and toss again. Scoop fruit mixture into one crust, top with the other crust.
Cut slits and crimp edges together. Bake until golden, 45 to 50 minutes.
Enjoy!

Recipe adapted from Self, November 2009
www.self.com/

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE and PORK AND APPLE TOURTIERE and GARLIC PORK SHOULDER and GREEN CHILI STEW

Summer pork Fest - tenderloin, shoulder and ground!! After all, we are in Razorback country!!

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

1 1/2 teaspoons minced fresh thyme, divided use

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

2 cloves garlic, peeled minced

3/4 pound pork tenderloin

1 tablespoon olive oil

1 1/4 cups chicken broth, divided

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon corn starch

2 tablespoons water

1/4 cup blackberry mustard (recipe follows)

3/4 cup fresh blackberries

Combine 1/2 teaspoon of the thyme, the black pepper, salt, allspice, cinnamon and garlic in a bowl, mix well.

Trim fat from pork, rub pork with thyme mixture. Place pork in a shallow dish, cover and chill 2 hours.

Coat a large skillet with cooking spray, add olive oil and place over medium-high heat until hot. Add pork, cook 4 minutes, turning to brown on all sides. Add 1/4 cup of the chicken broth and vinegar to skillet, bring to a boil. Cover, reduce heat, and simmer 25 minutes, or until meat thermometer registers 160 degrees.

Remove pork from skillet, set aside and keep warm.

Add remaining cup of chicken broth and brown sugar to skillet, bring to a boil and cook 5 minutes or until broth mixture is reduced to 1/2 cup. 

Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in broth mixture and 1/4 cup blackberry mustard, bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat, stir in remaining teaspoon of thyme.

Serve tenderloin with sauce and garnish with fresh berries.

BLACKBERRY MUSTARD

1/2 cup fresh blackberries, smashed

1/4 cup Dijon mustard

pinch of sugar

Process blackberries, mustard and sugar in a food processor until well blended.

Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, August 2004

www.arkansasonline.com/news/features/food/‎ 

PORK AND APPLE TOURTIERE

15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Enjoy!
Recipe adapted from The Morning News, November 2008

GARLIC PORK SHOULDER

1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4  cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/

GREEN CHILI STEW

1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste

Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Enjoy!

Recipe adapted from The Morning News, October 2006

CRANBERRY AND APPLE CRUMBLE

Each year at Thanksgiving, we meet up with my Husbands family. In a legacy from his parents, three families gather in three condos, and after a day filled with activities or relaxation, we meet up for dinner, hosted by a different family each night.
This year we hosted a simple meal, and finished it off with this modest crumble. The buttery topping, and scattering of sugar and orange juice highlighting the freshness of the fruit.

CRANBERRY AND APPLE CRUMBLE

1 cup flour
1/2 cup sugar
1/2 cup brown sugar, packed
10 tablespoons butter, softened, and cut into small pieces
5 cups apples, cut into cubes
1 1/4 cup fresh cranberries
1/3 cup orange juice
2 tablespoons sugar
1 1/2 tablespoons cornstarch

Heat oven to 375F.
Combine flour, 1/2 cup sugar, brown sugar and butter in a bowl. Using fingers, rub the butter into the dry ingredients until mixture resembles coarse bread crumbs.
Combine apples and cranberries in a large bowl. Combine juice, sugar and cornstarch, pour over apple mixture. Toss well, spoon into a baking dish, sprinkle flour mixture over the top.
Bake for 40 minutes, or until bubbly and golden brown.
Enjoy!